This is the most popular of all chicken breast recipes that I’ve ever published. It’s a JUICY Oven Baked Chicken Breast sprinkled with a magic simple seasoning, baked until caramelised. It’s simple, fast and incredibly tasty! This is a reader-favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
A JUICY Baked Chicken Breast!
Though I always stand firm that brown meat is better than white – more flavour, more juiciness – lean chicken breast is a regular in my shopping trolley, week after week.
So today, I’m sharing my recipe for how I make Oven Baked Chicken Breast.
We can never have too many really great quick chicken breast recipes!
As simple as it sounds, if you whack a seasoned breast in the oven without thought, the chances are you’ll be chewing your way through dry chicken, furiously squirting over copious amounts of ketchup to try to salvage it.
It doesn’t need to be that way. Enter – a fabulous simple, magic chicken seasoning for baked chicken breast:
The Chicken Breast Seasoning
Made with just brown sugar, paprika, oregano, garlic powder, salt and pepper, the secret ingredient in this is brown sugar:
Makes more seasoning, so you can coat the breast thoroughly and give it a beautiful crust without overpowering it with lots of spices that need longer to cook than chicken breast does; and
Makes it juicy – the chicken sweat while it bakes, so you end up with wetness that makes the chicken more juicy than the usual baked chicken breast.
Yes it adds sweetness but don’t worry, this baked chicken breast is still savoury!
How long to cook chicken breast
A medium chicken breast will take 18 – 20 minutes to bake at 220C / 425F. Cooking it hard and fast at a high temperature is the secret to gorgeous caramelisation and ultra juicy chicken inside. No dried out breast around here!!
The seasoning for this chicken is actually a really great indicator for when the chicken is cooked to perfection. Basically, once the surface of the chicken is caramelised, it’s cooked to perfection inside so get it out of the oven!
My last tip for a truly great Baked Chicken Breast is to pound it to even thickness, either with a rolling pin, meat mallet or even with your fist (very therapeutic). This has the double effect of even cooking as well as tenderising the meat.
The secret behind this baked chicken is the simple, magic seasoning
Most popular of all chicken breast recipes!
This Juicy Oven Baked Chicken Breast is the single most popular of all chicken breast recipes I’ve ever shared.
But don’t believe me. Have a browse below of what others have to say!
Try serving this with a side of Garlic Butter Rice with Kale, pictured in post. One pot carb + veg side, with kale made delicious! Otherwise, try a flavoured Rice Side like Tomato Basil Rice or Mushroom Rice.
If you’re in the mood for potatoes, try this Lemon Potato Salad, a classic creamy Potato Salad or a lighter No-Mayo Red Potato Salad with Charred Corn and Bacon.
And for something fresh, Spring Salad or Creamy Cucumber Salad with Lemon Yogurt Dressing would go with the chicken beautifully. Else, simply drizzle steamed greens or a garden salad with Italian Dressing, Balsamic or French Vinaigrette. – Nagi x
More chicken breast recipes readers love!
Honey Garlic Chicken Breast – Super easy, super delicious!
Crispy Parmesan Crusted Chicken Breast – No breadcrumbs needed!
Chicken Kiev – A retro classic! Crumbed and fried chicken breast stuffed with oozing garlic butter …
Browse all chicken recipes
Baked Chicken Breast recipe
WATCH HOW TO MAKE IT
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oven Baked Chicken Breast
Ingredients
- 4 chicken breasts , 150 – 180g / 5 – 6 oz each (Note 1)
- 2 tsp olive oil
Seasoning:
- 1 1/2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried oregano or thyme , or other herb of choice
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
Garnish, optional:
- Finely chopped parsley
Instructions
- Preheat oven to 425°F/220°C (200°C fan).
- Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
- Mix Seasoning.
- Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
- Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
- Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
- Remove from oven and immediately transfer chicken to serving plates.
- Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.
Recipe Notes:
Nutrition Information:
Recipe originally published March 2018. Updated for housekeeping matters in March 2019, no change to recipe.
* The story and details of the Handcrafted Japanese Knife giveaway that originally accompanied this recipe when published was moved into a separate post because the Giveaway has finished.
LIFE OF DOZER
It’s just hanging there, taunting him. He sniffs at it, suspiciously….
My new favourite recipe! The chicken is so juicy and tasty. You’re the best, Nagi, thank you! 🤩
Now, you have done it. This is my new favourite meals. Absolutely delicious. Baked exactly 18 minutes, like you suggested. I wanted to lick the plate but was too embarrassed. To go with it, I peeled a russet potato and slices it super thin on the side of the box grater. I drizzle the tiniest amount of oil on them and salt and rimmed the pan with these. since they were so thin (paper thin) they baked in the same time as the chicken. Thank you Thank you.
I am the queen of overcooked boneless skinless chicken breast. I simply cannot sauté them without overcooking them. But now I can bake them! They turned out great — used a southwestern spice rub and used them to make enchiladas verde. Delicious! Thanks for another great recipe.
Hi Nagi, thanks for this great baked chicken breast recipe. Super easy but big on the taste! So moist, we loved it! This is our new go to baked chicken breast recipe.
I made it last night, it’s amazing the breast is so juicy, it’s a keeper and 10 stars.
Thank you for the easy recipe!
Love to you and the cutest hairballs
Theany
Cooked a little too long but it was very tasty! Served with oven roasted Italian Veget and broccolini! Will try again . Thank you
AMAZING! I really don’t like chicken breast…I find them dry and tasteless but my husband really likes chicken breast, so I thought I’d give this a try. It looks easy. If I don’t like it’s not a big deal.
Let me tell you it’s AMAZING! And not sweet. I’ve seen some comments that said it was sweet. Anyway, try this recipe. You will be glad you did!
Could you use this recipe for a whole cut up chicken?
The chicken comes out so juicy and perfect! I wasn’t keen on the sweetness but everyone gobbled it up in seconds and loved it so that’s just me. And I know the sugar is necessary to lock in that moisture. It slightly reminded me of a rub for ribs that I make, and that one uses coconut sugar. I may try this with coconut sugar instead and see. Will report!
Made this recipe on a whim tonite. I am a vegetarian but my husband said it was amazing!
Excellent combination of spices for a great flavor. This one surprised us with how easy and tasty it was! ❤️
This comment is a long time coming, (years 😬)
This is a foolproof chicken recipe.
Seasonings can always be altered to your taste but if the chicken comes out burnt, dry or underdone the whole recipe is wasted. When I tell you I don’t even need to look at this recipe anymore because this is how I cook my chicken for anything.
The seasonings listed are delicious but when I tell you this is my go-to when I make literally any recipe that needs chicken breast, I don’t even go by recipes where you cut it and then cook it I just cook it like how it’s listed here and then I slice it….. So please do not ignore this recipe because it’s perfect
Not keen on having the sugar anyone tried without ?
Hello! I think the sugar is there to keep it moist in the oven. I often make grilled chicken breasts that are quite similar, but I a cast iron. Pound them flat, then rub with olive oil and seasonings, then grill for about 5 minutes per side in a hot skillet. After that, turn the skillet off but keep the chicken in the pan for 5 more minutes or so. This cooks the middle of the chicken without the outsides getting too overdone.
My goto recipe for amazing chicken! I often add different spices and switch up the taste but the base recipe is wonderful.
Thank you.
I made it for dinner last night. May have put more sugar than what it call for because it’s sweet for our liking. But it’s so moist. Will try it again next time but less sugar. still giving it a five star because I didn’t measure the sugar.
I want to make this chicken early in the day and reheat it. Should I take it out a minute early? Is that safe? Should I just use boneless thighs? Will the chicken breasts be dry if reheated?
Yep, this is the best, both warm and cold. So simply yet so flavorful. This alone gives me reason to buy your cookbook.
Thank you! This recipe made perfectly moist chicken. Delicious!
Oh myyyyyy, a staple in my kitchen, so so tender and tasty
With 610,000 likes, with this recipe you just can’t go wrong! It is absolutely delicious, so very easy and loved by hubby and 9 kids!